A new research paper lays out how extrusion 3D food printing and AI could deliver truly personalized, plant-based meals.
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Engineering Meets Culinary Art with Columbia’s 3D Printed Three-Course Meal
Nimra Shakoor and Charles R. Goulding take readers inside Columbia’s six-year experiment that turned quiche, pizza, and pie into a laser-cooked showcase of how 3D printing could redefine the future of food.